gluten-freedairy-freeegg-freesoy-free
Fried Butterfish
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Serve the fish with the pork.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
522Calories
29 gProtein
12 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein29 g
Carbohydrates12 g
Fiber11 g
Sugars0.6 g
Total Fat41 g
Saturated Fat10 g
Monounsaturated Fat14 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol102 mg
Sodium751 mg
Potassium629 mg
Calcium128 mg
Iron2.9 mg
Magnesium185 mg
Phosphorus747 mg
Zinc2.7 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C0.2 mg
Vitamin A4.5 mcg
Vitamin E0.9 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate36 mcg
Choline31 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 123. The excerpt below is the record exactly as published.
FRIED BUTTEREISH. After the fish have been properly cleaned, wash them in cold salted water, dry them on a clean cloth, make several 2l6 PRACTICAL AMERICAN COOKERY. deep cuts to the bone on each side of the fish, roll them in Indian meal seasoned with salt and pepper, and firy them in sufficient smoking-hot fat to prevent burning. Or, slice, for two pounds of fish, a quarter of a pound of fat salt pork
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